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Recipes
Smoked Salmon Scrambled Eggs
By polloazul
Whisk together the eggs, half and half, salt and pepper and about 2/3 of the onions
- 8 eggs
- 1/4 cup half and half
- kosher salt
- freshly cracked black pepper
- 6 green onions, thinly chopped
- 3-4 ounces smoked salmon, broken up into small bite-size pieces
- 1 tablespoon butter
Stuffed Pepperoncini with Smoked Salmon
By polloazul
Make a 1" incision lengthwise in each pepperoncino
- 1 (12-oz.) jar whole pepperoncini (about 18 peppers), drained
- 8 oz. cream cheese, softened
- 2 tbsp. crème fraîche, plus more for garnish
- 2 tbsp. finely chopped chives, plus more for garnish
- 2 tsp. lemon zest
- Kosher salt and freshly ground black pepper, to taste
- 6 oz. thinly sliced smoked salmon, cut into 6"x1" strips
Cowboy Caviar (Black-Eyed Pea and Hominy Salad)
By polloazul
Whisk lime juice, oil, Sriracha, honey, salt, and pepper in a large bowl
- 1/4 cup fresh lime juice
- 1/4 cup olive oil
- 3 tbsp. Sriracha hot sauce
- 1 1/2 tbsp. honey
- Kosher salt and freshly ground black pepper, to taste
- 4 cloves garlic, finely chopped
- 3 plum tomatoes, cored and finely chopped
- 2 jalapeño peppers, stemmed, seeded, and finely chopped
- 1 green bell pepper, stemmed, seeded, and finely chopped
- 1 small red onion, finely chopped
- 2 (15.5-oz.) cans black-eyed peas, drained
- 1 (15.5-oz.) can golden hominy, drained
- 1/3 cup finely chopped cilantro, leaves and stems
Helado de leche merengada
By polloazul
Combine the milk, 3/4 cup of sugar, salt, cinnamon stick, vanilla bean portion and lemon zest into a saucepan
- 1 quart whole milk
- 3/4 C sugar
- pinch of salt
- 1 cinnamon stick
- 1/2 vanilla bean or 1/2 tsp. vanilla extract
- zest of 2 lemons
- 4 egg whites @ room temperature
- 2 T sugar
Roasted Jamaican Jerk Chicken
By polloazul
Place ingredients 1-13 into a blender
- ① 1/2 cup malt or white vinegar
- ② 2 Tbsp. dark rum
- ③ 2 Scotch bonnet or habanero peppers, seeded and minced*
- ④ 1 medium red onion, chopped
- ⑤ 4 green onions, chopped
- ⑥ 2 Tbsp. olive oil
- ⑦ 2 teaspoons salt
- ⑧ 2 teaspoons freshly ground black pepper
- ⑨ 4 teaspoons ground allspice
- ⑩ 4 teaspoons ground cinnamon
- ⑪ 4 teaspoons ground nutmeg
- ⑫ 4 teaspoons ground ginger
- ⑬ 2 teaspoons molasses or honey
- 1 (5 or 6 pound) whole roasting chicken
- 1/2 cup fresh lime juice (from 2 limes)
- Salt and pepper
- Mango Salsa
- Makes about 2 cups
- 1 ripe mango, peeled, pitted and diced
- 2 Roma tomatoes, diced
- 1/2 medium red onion, finely chopped
- 1 jalapeño pepper, minced
- 1 handful fresh cilantro leaves, chopped
- 1/4 cup fresh lime juice (from 1 lime)
- Salt and pepper, to taste
The Brownie That Will Change Your Life
By polloazul
Preheat oven to 350° F. Combine cake mix and nuts in large bowl
- * 1 pkg. (18.25 oz.) chocolate cake mix
- * 1 cup chopped nuts ( Optional )
- * 1 cup Evaporated Milk
- * 1/2 cup (1 stick) butter or margarine, melted
- * 35 (10-oz. pkg.) caramels, unwrapped
- * 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
Blackberry Red Wine Chocolate Cake
By polloazul
Preheat oven to 350ºF. Butter and line three 8-inch round baking pans with parchment paper
- For cake:
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup dark or dutch-processed cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 eggs
- 1 cup buttermilk
- 1 cup blackberry wine or red wine
- 1/2 cup light olive or vegetable oil
- 2 teaspoons vanilla extract
- For frosting:
- 2 cups (4 sticks) unsalted butter, softened and cut into cubes
- 3 3/4 cups powdered sugar, sifted
- 1/4 cup heavy cream
- 2 teaspoons vanilla extract
- 1/4 cup blackberry preserves
- For chocolate glaze:
- 3.5 ounces dark chocolate, chopped
- 2 tablespoons heavy cream
- 4 tablespoons powdered sugar, sifted
- 4-5 tablespoons warm water
Ensalada de pepino y naranja
By polloazul
pele el pepino, las naranjas y los rábanos en rodajas delgadas y colóquelas en un recipiente
- 1 pepino
- 3 naranjas
- 6 rábanos pequeños
- sal
- Aceite de oliva
- el jugo de medio limón amarillo
- 6 hojas de menta
Chipotle blue cheese dressing
By polloazul
Place the half the blue cheese crumbles, mayonnaise, buttermilk, garlic, paprika, chipotle chile powder (or canned ...
- chipotle blue cheese dressing:
- 1 head of iceberg lettuce
- 8 pieces of cooked bacon, crumbled
- 1 cup diced red, ripe tomato
- 1 cup chipotle blue cheese dressing
- 4 ounces blue cheese, crumbled and divided
- 1/2 cup mayonnaise
- 2 tablespoons buttermilk, plus more if needed
- 1 clove garlic, chopped
- 1/4 teaspoon paprika
- 1/2 teaspoon chipotle chile powder or 1 canned chipotle chile in adobo*
- 2 teaspoons white wine vinegar
- 1/2 cup sour cream or thick, Greek-style yogurt
- Salt and black pepper to taste
Eggs baked in tomatoes with prosciutto and basil puree
By polloazul
Preheat your oven to 350F
- 2 large tomatoes
- A handful of basil
- Extra virgin olive oil
- Salt and Freshly ground pepper
- 2 slices of prosciutto
- 2 eggs, at room temperature